Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination

Color changes and acrylamide formation in fried potato slices

Franco Pedreschi, Pedro Moyano, K. Kaack et al. · Food Research International · 2004 · 333 citations

Agriculture, Biochemistry, Food Science +13

Role of Roasting Conditions in the Level of Chlorogenic Acid Content in Coffee Beans: Correlation with Coffee Acidity

Joon‐Kwan Moon, Hyui Sun Yoo, Takayuki Shibamoto · Journal of Agricultural and Food Chemistry · 2009 · 246 citations

Agriculture, Chemistry, Food Science +11

Analysis of Coffee for the Presence of Acrylamide by LC-MS/MS

Denis Andrzejewski, John A. G. Roach, Martha L. Gay et al. · Journal of Agricultural and Food Chemistry · 2004 · 205 citations

Pharmacy, Food Science, Analytical Chemistry +16

Improved Sample Preparation to Determine Acrylamide in Difficult Matrixes Such as Chocolate Powder, Cocoa, and Coffee by Liquid Chromatography Tandem Mass Spectroscopy

Thierry Delatour, Adrienne Périsset, Till Goldmann et al. · Journal of Agricultural and Food Chemistry · 2004 · 146 citations

Natural Sciences, Chemistry, Food Science +17

Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

Arda Serpen, Vural Gökmen · Journal of Food Composition and Analysis · 2008 · 125 citations

Agriculture, Food Science, Food Analysis +8